U.S. patent number 4,810,516 [Application Number 07/019,837] was granted by the patent office on 1989-03-07 for reduced calorie and reduced fat chocolate confectionery compositions.
This patent grant is currently assigned to The Procter & Gamble Company. Invention is credited to Josephine L. Y. Kong-Chan.
United States Patent |
4,810,516 |
Kong-Chan |
March 7, 1989 |
**Please see images for:
( Certificate of Correction ) ** |
Reduced calorie and reduced fat chocolate confectionery
compositions
Abstract
Reduced calorie chocolate confections in which a nondigestible
polyol fatty acid polyester is substituted for the natural fat, and
an artificial sweetener plus a partially or wholly nondigestible
carbohydrate bulking agent is substituted for sugar.
Inventors: |
Kong-Chan; Josephine L. Y.
(West Chester, OH) |
Assignee: |
The Procter & Gamble
Company (Cincinnati, OH)
|
Family
ID: |
21795307 |
Appl.
No.: |
07/019,837 |
Filed: |
February 27, 1987 |
Current U.S.
Class: |
426/548; 426/631;
426/658; 426/804; 426/613; 426/654; 426/660 |
Current CPC
Class: |
A23G
1/36 (20130101); A23G 1/40 (20130101); Y10S
426/804 (20130101) |
Current International
Class: |
A23G
1/00 (20060101); A23G 001/00 () |
Field of
Search: |
;426/804,631,660,548,613,654 |
References Cited
[Referenced By]
U.S. Patent Documents
Foreign Patent Documents
Other References
Dwivedi, Basant K., Low Calorie and Special Dietary Foods, CRC
Press (1978), pp. 66-67, and pp. 110-111. .
Y. Nakanishi and S. Shiomi, "The Effect of a New Emulsifier
(British) and Sucrose Ester of Fatty Acids (Japanese) on the
Viscosity of Chocolate", Rev. Int. Choc. (RIC) 26 (1971) 8, Aout.
.
Y. Nakanishi et al., "The Effect of Sucrose Esters in Chocolate and
Cocoa", Rev. Int. Choc. (RIC) 20 (1965), 4 Avril. .
European Patent Office Search Report..
|
Primary Examiner: Hunter; Jeanette
Attorney, Agent or Firm: Clark; Karen F. Hemingway; Ronald
L. Witte; Richard C.
Claims
What is claimed is:
1. A reduced calorie chocolate confection composition
comprising:
(a) from about 5% to about 35% of a source of cocoa, selected from
cocoa powder or chocolate liquor;
(b) from about 0.001% to about 60% of an artificial sweetener;
(c) from about 0% to about 60% of a partially or wholly
non-digestible carbohydrate bulking agent;
(d) from about 25% to about 70% of a chocolate confectionery fat
substitute which is a non-digestible polyol fatty acid polyester
having at least 4 fatty acid ester groups, wherein the polyol is
selected from the group consisting of sugars and sugar alcohols
containing from 4 to 8 hydroxyl groups and wherein each fatty acid
group has from 8 to 24 carbon atoms, and having a clear melting
point of 30.degree.-36.degree. C. and an SCI of at least about 66
at a temperature 6.6.degree. C. below its clear melting point.
2. The composition of claim 1 wherein the polyol of the chocolate
confectionery fat substitute is a sugar.
3. The composition of claim 2 wherein the amount of artificial
sweetener is from about 0.001% to about 1% and the amount of
bulking agent is from about 25% to about 60%.
4. The composition of claim 3 wherein the bulking agent is selected
from the group consisting of polydextrose, lactitol and
arabinogalactan.
5. The composition of claim 3 wherein the artificial sweetener is
selected from the group consisting of saccharin, cyclamate,
aspartame and acesulfame K.
6. The composition of any of the foregoing claims wherein the
chocolate confectionery fat substitute is a polyester of
sucrose.
7. The composition of claim 6 wherein the artificial sweetener is
aspartame and the polyester of sucrose is a sucrose esterification
product wherein the fatty acid ester groups are myristate and
laurate in a mole ratio of about 5:3 and wherein the degree of
esterification is greater than about 7.5.
8. A reduced calorie chocolate confection composition
comprising:
(a) from about 5% to about 35% of a source of cocoa, selected from
cocoa powder and chocolate liquor;
(b) from about 30% to about 60% of a natural sugar;
(c) from about 25% to about 70% of a chocolate confectionery fat
substitute which is a sucrose esterification product wherein the
fatty acid ester groups are myristate and laurate in a mole ratio
of 5:3 and wherein the degree of esterification is greater than
about 7.5.
9. A novel chocolate confectionery fat substitute which is a
sucrose esterification product wherein the fatty acid ester groups
are myristate and laurate in a mole ratio of about 5:3 and wherein
the degree of esterification is greater than about 7.5.
Description
FIELD OF THE INVENTION
The invention pertains to reduced calorie and reduced fat chocolate
confections.
BACKGROUND OF THE INVENTION
There is increasing interest among customers in food products
having a reduced fat and reduced calorie content.
Confectionery chocolate compositions generally comprise about
30-60% sugar, 10%-70% chocolate liquor (which contains about 50%
cocoa butter), 20%-25% added cocoa butter and about 1% flavor and
miscellaneous.
Because of their high fat and sugar content, chocolate confections
have a high caloric value per unit weight. There is significant
need for chocolate confectionery compositions which have a
substantially reduced fat and reduced calorie content and yet which
provide the gustatory and physical properties of conventional
chocolate confectionery compositions.
U.S. Pat. No. 4,363,763, Peterson, issued Dec. 14, 1982, discloses
certain polyol esters of a-hydroxy fatty acids as food emulsifiers.
Among the food products disclosed in this patent is a chocolate
confection (Example IX). The patent states at Col 12, lines 1-7,
that cocoa butter in such confections can be replaced with a solid
nondigestible (i.e., noncaloric) polyol polyester. The patent also
discloses sucrose polyesters as preferred nondigestible polyol
polyesters.
U.S. Pat. No. 4,626,411, Wolkstein, issued Dec. 2, 1986, pertains
to dietetic frozen desserts (i.e., ice creams). In these
compositions, sugar is replaced by a combination of non-caloric
sweetener (e.g., aspartame, saccharin, etc.), and a noncaloric
carbohydrate bulking agent (to substitute for the bulk normally
provided by sugar). The reference also discloses that sucrose
polyesters can be used as a substitute for fat.
U.S. Pat. No. 3,876,794, Rennhard, Apr. 8, 1975, discloses certain
polyglucoses and polymaltoses which can be used as noncaloric
bulking agents to replace sugar and part of the fat in artificially
sweetened foods. A chocolate confectionery composition is disclosed
in Example XXVII.
The object of the present invention is to provide chocolate
confectionery compositions having significantly reduced fat and
reduced calorie content.
SUMMARY OF THE INVENTION
The invention comprises low calorie, low fat chocolate
confectionery compositions comprising cocoa, a nondigestible fatty
polyester or polyether having a melting profile similar to
chocolate confectionery fat, an artificial and/or natural sweetener
and a partially or wholly nondigestible/reduced calorie
carbohydrate bulking agent. The invention also comprises a novel
sucrose polyester having melting characteristics similar to
chocolate confectionery fat.
DETAILED DESCRIPTION OF THE INVENTION
In accordance with the present invention it has been found that
highly acceptable reduced calorie, reduced fat chocolate
confections can be prepared in which the confectionery fat (i.e.,
cocoa butter or cocoa butter plus milk fat) is wholly or partially
replaced with a nondigestible fatty polyester or polyether having
melting characteristics which match those of natural chocolate
confectionery fat, and the sugar is wholly or partially replaced
with an artificial sweetener or combination of artificial sweetener
and partially or wholly nondigestible reduced caloric carbohydrate
bulking agent. Compared to conventional chocolate confectionery
compositions, the compositions of the present invention can provide
100% reduction in digestible fat content and a substantial
reduction in calorie content.
Preferred low calorie chocolate confection compositions
comprise:
(a) from about 5% to about 35% of a source of cocoa, selected from
cocoa powder and chocolate liquor;
(b) from about 0.001% to about 60% of an artificial sweetener;
(c) from about 0% to about 60% of a partially or wholly
nondigestible carbohydrate bulking agent;
(d) from about 25% to about 70% of a confectionery fat substitute
which is a nondigestible fatty polyester or polyether having a
clear melting point of 30.degree.-36.degree. C. and an SCI of at
least 66 at a temperature 6.6.degree. C. below its clear melting
point.
All percentages herein are "by weight" unless specified
otherwise.
If desired, compositions of the invention can be sweetened with
natural sweetener (i.e., natural sugars) in which case the
compositions comprise from 5-35% of the cocoa source of (a) above,
30-60% sugar and 25-70% of the substitute confectionery fat of (d)
above.
The present invention also pertains to a specific nondigestible fat
substitute which is a sucrose fatty acid polyester which has a
clear (i.e., complete) melting point of about 34.degree. C. and has
an SCI (Solids Content Index) of about 75 at a temperature which is
6.6.degree. C. below its clear melting point. This material is a
sucrose esterification reaction product, wherein the esterifying
fatty ester groups are myristate and laurate in a mole ratio of 5:3
and wherein the degree of esterification is greater than about
7.5.
Cocoa
The cocoa material used in the compositions of the present
invention can be any of the chocolate liquors or cocoa powders used
in the preparation of chocolate confections. Chocolate liquor
typically contains about 50% natural cocoa butter. Cocoa powders
typically contain from about 5% to about 30% natural cocoa butter.
In order to obtain maximum fat and calorie reduction in the
compositions of the present invention, low cocoa butter content
cocoa powders are preferred. The amount of cocoa material in the
compositions herein is from about 5% to about 35%.
Artificial Sweeteners
The artificial sweeteners to be used in the compositions of the
invention can be any of those known for use in food products.
Examples include saccharin, cyclamate, acesulfame K (American
Hoechst), Gem Sweet (Cumberland Packing Corp.), L-sugars (Lev-O-Cal
Biospherics), Hernandulcin (University of Illinois), Alitame
(Pfizer), Thaumatins, trichloro sucrose, Rebaudioside A,
L-aspartyl-L-phenylalanine methyl ester, aspartyl-D-valine
isopropyl ester, aspartyl amino malonates, dialkyl aspartyl
aspartates, stevioside, glycyrrhizin, p-phenetylurea, 5-nitro-2
propoxyaniline and neohesperidin dihydrochalcone. The term
L-aspartyl-L-phenylalanine methyl ester and methyl
L-aspartyl-L-phenylalanine are used interchangeably and correspond
to the compound also known as aspartame. Preferred artificial
sweeteners are saccharin, cyclamate, L-aspartyl phenylalanine
methyl ester and acesulfame K.
Artificial sweeteners vary in their degree of sweetness. They range
from equal to sucrose to greater than 50,000 times as sweet as
sucrose. The amount of any particular sweetener used in the
compositions herein will be an amount which is sufficient to
provide the sweetness corresponding to the 30-60% sugar typically
used in chocolate confectionery compositions. Since artificial
sweeteners are known which are equal to or as much as fifty
thousand times greater than sucrose, the amount of artificial
sweetener in the compositions of the present invention will be from
about 0.001% to about 60% of the composition. Because in many
instances the amount of artificial sweetener which is used will be
very small compared to the amount of sugar it replaces, in such
instances a bulking agent will be included in the chocolate
confectionery composition in order to retain the typical form and
texture of a conventional chocolate confection. In most cases, the
compositions herein will contain from about 0.001% to about 1% of
artificial sweetener and from about 25% to about 60% of the bulking
agent.
Bulking Agent
Bulking agents useful in the present invention are carbohydrates
which are partially or wholly nondigestible (i.e.,
nonmetabolizable) and contribute substantially no taste to the
product. Many such materials are known to the food product
formulator. Specific examples include polydextrose, lactitol,
Palatinit.RTM. (isomalt), Palatinose.RTM. (isomaltulose),
polyglucose, polymaltose, carboxymethylcellulose,
carboxyethylcellulose, arabinogalactan, microcrystalline cellulose
and combinations thereof. The use of partially or wholly
nondigestible carbohydrate bulking agents in dietetic foods is
discussed in detail in U.S. Pat. Nos. 4,304,768, Staub et al.,
issued Dec. 8, 1981, and 3,876,794, Rennhard, issued Apr. 8, 1975,
both incorporated by reference herein.
When a bulking agent is used in the compositions of the invention,
the amount used will usually be in the range of from about 25% to
about 60%.
Chocolate Confectionery Fat Substitute
The chocolate confectionery fat substitute in the compositions of
the invention is a nondigestible fatty polyester or polyether which
has a clear (i.e., complete) melting point of 30.degree.-36.degree.
C. and an SCI (Solids Content Index) of at least 66 at a
temperature of 6.6.degree. C. below the clear melting point.
Preferably the ester has an SCI of at least 40 at a temperature
which is 3.3.degree. C. below its clear melting point.
A wide variety of fatty polyesters and polyethers have been
reported in the literature as being suitable as nondigestible
substitutes for fat (i.e., triglyceride fat). The fatty moieties
typically have carbon chain lengths of 8-24 carbon atoms. Examples
of such materials are: fatty alcohol esters of polycarboxylic acids
(U.S. Pat. No. 4,508,746, Hamm, issued Apr. 2, 1985); fatty
polyethers of polyglycerol (U.S. Pat. No. 3,932,532, Hunter et al.,
issued Jan. 13, 1976 --food use disclosed in East German Pat. No.
207,070, issued Feb. 15, 1984); ethers and etheresters of polyols
containing the neopentyl moiety (U.S. Pat. No. 2,962,419, Minich,
issued Nov. 29, 1960); fatty alcohol diesters of dicarboxylic acids
such as malonic and succinic acid (U.S. Pat. No. 4,582,927,
Fulcher, issued Apr. 15, 1986); and triglyceride esters of alpha
branched chain alkyl carboxylic acids (U.S. Pat. No. 3,579,548,
Whyte, issued May 18, 1971; all incorporated herein by reference.
Preferred nondigestible fatty esters for use in the present
invention are polyol fatty acid polyesters having at least 4 fatty
acid ester groups, wherein the polyol is selected from the group
consisting of sugars and sugar alcohols containing from 4 to 8
hydroxyl groups and wherein each fatty acid group has from 8 to 24
carbon atoms.
Examples of sugars from which these polyol polyesters can be
prepared are xylose, arabinose, galactose, fructose, sorbose,
maltose, lactose and sucrose. Examples of sugar alcohols from which
the polyol polyesters can be prepared are xylitol, erythritol and
sorbitol. Examples of preferred sugars and sugar alcohols are
erythritol, xylitol, sorbitol, glucose and sucrose. Sucrose is
especially preferred.
Examples of fatty acids from which the fatty acid moieties of these
polyol polyesters are derived include lauric, myristic, palmitic,
stearic, oleic and behenic. Polyol polyesters, their use as
substitutes for fat in foods, and their preparation are described
in detial in U.S. Pat. Nos. 4,034,083, Mattson, issued July 5,
1977; 3,963,699, Rizzi, issued June 15, 1976; 4,518,772,
Volpenhein, issued May 21, 1985; and 4,517,360, Volpenhein, issued
May 14, 1985; all incorporated wherein by reference.
An example of a sugar fatty acid polyester which is suitable for
use as a chocolate confectionery fat substitute in the compositions
herein is a sucrose esterification product wherein the fatty acid
ester groups are myristate and laurate in a mole ratio of about 5:3
and wherein the degree of esterification is greater than about 7.5.
This material has a clear melting point of about 34.degree. C. and
an SCI at 27.degree. C. of about 79.
Within any class of nondigestible fatty polyesters or polyethers,
compounds which have the melting point and SCI characteristics
required for confectionery fat substitutes in the present invention
can be found empirically by varying the chain lengths of the alkyl
and/or acyl moieties attached to the polycarboxylic or polyol
backbone moiety. It is not possible to predict beforehand which
compounds within a given class will have these properties.
The confectionery fat substitutes herein can also be used in
formulating chocolate confections which are sweetened partially or
entirely with natural sugars (e.g., sucrose).
The amount of confectionery fat substitute in the compositions of
the invention will be from about 25% to about 70%.
The nondigestible fatty polyesters and polyethers provide bulk and
structure, as well as mouth feel to the compositions, and therefore
can be used as a partial replacement for sugar, as well as being a
replacement for fat.
Optional Components
Materials which are customarily used in formulating chocolate
confectionery compositions can be included in the compositions
herein. For example if it is desired to formulate the composition
of this invention as a milk chocolate, from about 10% to 20% whole
or nonfat milk solids can be included. Other optional ingredients
include any natural food flavoring oil, oleoresin or extract,
artificial food flavorings, ground spice, ground coffee, ground nut
meats, ground vanilla beans, dried malted cereal extract, salt,
dietary fiber sources such as cocoa fiber, citrus fiber, wheat
bran, corn bran, oat bran, pea bran and soy fiber, lecithin, and
other emulsifying ingredients at levels conventionally used in
chocolate confections. Also, if desired, some sugar, honey,
molasses, maple sugar, brown sugar, may be included in the
compositions, in which case the amount of artificial sweetener and
bulking agent will be proportionately reduced. If desired, a
combination of natural confectionery fats and confectionery fat
substitutes can be used in compositions of the invention.
Nondigestible fatty esters can interfere with the body's uptake of
fat-soluble vitamins, but it has been found that this problem can
be overcome by fortifying foods containing such esters with
fat-soluble vitamins such as Vitamins A, E. D and K (See U.S. Pat.
No. 4,034,083, Mattson, issued July 5, 1977). Accordingly,
fat-soluble vitamins are desirable additives for the present
compositions.
Composition Preparation
A Typical Preparation Procedure for a Chocolate Bar of the
Invention
The typical ingredients for the chocolate (chocolate liquor or
cocoa powder, sweetener/bulking agent, sucrose polyester and
lecithin) are weighed into a mixer and mixed for a period of time.
After mixing, the resulting paste is passed through a mill (steel
rollers) several times and converted to a powdery mass. Milling
breaks up crystalline sweetener/bulking agent and fibrous cocoa
matter into the desired particle size. After milling, the chocolate
is subjected to conching. The conching temperature ranges from
55.degree.-85.degree. C., and the time of conching varies from a
few hours to several days. Flavor, emulsifiers, and additional
sucrose polyester are often added during conching. After conching,
more emulsifiers and sucrose polyester are added to adjust the
chocolate to final specification and the chocolate is tempered.
Proper tempering ensures the production of a stable fat base which
is critical to the overall quality and stability of chocolate. The
final stage in the processing of chocolate is molding. The properly
tempered chocolate is poured quickly into block molds, allowed to
cool, and then removed from the mold as solid pieces.
Instead of bars, the chocolate compositions can be used as
confectionery coatings or fillings or as chocolate pieces (e.g.,
chocolate chips for cookies).
The invention will be further illustrated by the following
Examples.
EXAMPLE I
Preparation of the Sucrose Polyester Chocolate Confectionery Fat
and the Data on Its Melting Point and SCI
Into a 12-liter reaction flask fitted with an agitator, reflex
condenser, nitrogen purge inlet, and vacuum line apparatus was
added 491.2 gm anhydrous sucrose, 347.0 gm potassium stearate,
576.6 gm methyl laurate, 1088.2 gm methyl myristate, and 19.9 gm
potassium carbonate. The reaction mix was heated with stirring to
135.degree. C. Only a slight vacuum was pulled on the system at the
beginning of the reaction to avoid excessive foaming. By the time
the reaction mix had clarified, the system was under about a 10 mm
Hg pressure. When the sucrose level in the reaction solution had
reached less than 0.5%, another 807.6 gm of methyl laurate, 1523.5
gm of methyl myristate and 20 gm of potassium carbonate were added,
and the reaction was allowed to proceed under controlled
atmosphere. When the system was under 10 mm Hg pressure, N.sub. 2
purging was introduced to get rid of residual methanol. The
reaction was completed when the % octa ester of the crude reaction
mix reached greater than 75%.
The crude reaction mix was allowed to cool to room temperature and
centrifuged. The mother liquor (approx. 3500 ml) was collected and
washed four times with hot water and dried by nitrogen sparging at
100.degree. C. The dried material was then bleached with Filtrol at
82.degree. C. under a nitrogen blanket for 2 hours. After
filtration, the excess unreacted methyl esters were stripped off on
a laboratory size wiped film evaporator under 2 mm Hg pressure at
165-166.degree. C. using a feed rate of 5 ml/minute. The sucrose
polyester product obtained readily solidified to a creamy yellowish
solid and was analyzed to have: 200 ppm methyl esters; an average
ester substitution of 7.7; M.P. of 33.degree.-34.degree. C.; SCI
(by Differential Scanning Calorimetry) of 100 (10.degree. C.), 93
(21.degree. C.), 79 (26.7.degree. C.), 5 (33.3.degree. C.) 0
(40.6.degree. C.). The weight of product obtained was 2240 gm, of
which 70-80% was octa ester. The overall yield of sucrose polyester
was 80% of theoretical, based on the weight of sucrose.
The sucrose polyester of this example can also be prepared by
direct reaction of the acid chlorides of myristic and lauric acid
with sucrose.
EXAMPLE II
Formulation and Preparation of a Reduced Calorie/Reduced Fat Milk
Chocolate Bar Using Sucrose Polyester Chocolate Confectionery Fat,
A Bulking Agent and an Artificial Sweetener
116.8 gm of chocolate liquor (containing approximately 50% cocoa
butter), 110 gm of the sucrose polyester chocolate confectionery
fat of Example I, and 1.0 gm of lecithin are added to a beaker, and
the mixture is melted. The molten mix is added to a jacketed Hobart
mixing bowl containing 4.2 gm aspartame, 312 gm powdered lactitol,
and 108.2 gm nonfat dry milk powder. The resulting mixture is mixed
on the Hobart mixer for about 20 minutes. After thorough mixing,
the material is refined twice on a 4-roller mill to give a dry
powdery mass. This mass is collected and weighed, and the material
is conched at 57.degree. C. for 1 hour before another 70.2 gm of
the sucrose polyester confectionery fat is added to adjust the fat
level to 31%. The mixture is allowed to continue conching at
57.degree. C. for another 4 hours. After which, another 77 gm of
the sucrose polyester chocolate confectionery fat is added to
adjust the fat level to 39%. 1.8 gm of lecithin is also added, and
the batch is ready for tempering. The sample is tempered in a
temperometer fitted with a viscosity monitor. The sample is
tempered by slowly cooling from 42.degree. C. to 25.degree. C. and
then slowly warming up to 30.degree. C. for seed crystal
transformation. The tempered chocolate is then poured onto trays of
bar mold and the trays are tunnelled through a 16.degree. C. tunnel
for 15 minutes. After which, the trays are set in the 16.degree. C.
room for 2 days before demolding. The bars demold with relative
ease and the finished bars have a shiny appearance and are of good
eating quality. The composition provides an 82% reduction in fat
and 60% reduction in calories compared to a similar composition
made with cocoa butter and sugar.
EXAMPLE III
Formulation and Preparation of a Reduced Calorie/Reduced Fat Milk
Chocolate Bar Using Sucrose Polyester Chocolate Confectionery
Fat
71.5 gm of anhydrous sucrose, 20 gm of nonfat dry milk, and 11.3 gm
of cocoa powder (containing about 11% cocoa butter) are added into
a jacketed Hobart mixing bowl. In a beaker, 27.4 gm of the sucrose
polyester chocolate confectionery fat of Example I are melted
together with 0.2 gm of lecithin. The melted mix is added to the
rest of the ingredients in the mixing bowl, and the mixture is
mixed at slow speed for about 15 minutes at room temperature. The
sample is milled three times on the 3-roller mill to obtain a dry
powdery mass. The weight is recorded, and the sample is returned to
the Hobart mixer for conching at 65.degree. C. for about 1-1/2
hours. Another 10.3 gm of sucrose polyester chocolate confectionery
fat substitute is added to adjust the milk chocolate to 25% fat
level, and the resulting sample is allowed to continue conching at
65.degree. C. for another 24 hours. At the end of 24 hours, 8.1
more gm of the chocolate confectionery fat substitute and 0.5 gm of
lecithin are added to adjust the fat content to 32%. The sample is
then tempered in a temperometer by cooling slowly from 45.degree.
C. to 24.5.degree. C. After holding for 15 minutes at 24.5.degree.
C., the chocolate is warmed back slowly to 31.degree. C. and held
at that temperature with constant stirring for another 15 minutes
before pouring into trays or bar mold. After coming to room
temperature, the trays are then placed in the 16.degree. C. room
for 2 days before demolding. The bars are demolded with relative
ease and the bars obtained have a shiny appearance and are of good
eating quality.
This composition provides a 97% reduction in fat and a 52%
reduction in calories compared to a similar composition made with
cocoa butter.
* * * * *